Amiri Khaman

MMMMM------------------------FOR TOPPING----------------------------- 1/4 c Tamarind chutney; (refer -chutneys) 2 tb Green chutney; (refer -chutneys) 1 c Fine bland sev 2 Onions chopped finely 2 tb Coriander leaves finely -chopped 1 ts Crushed cumin seeds Salt to taste For Khaman: Grind soaked dal in mixie till fine. Keep batter fairly thick. Add salt, mix well, pour into a pressurecooker container. Cover with lid, pressure cook for 2 whistles. Cool. Grate with a grater (use bigger holed blade). The result should be like bread crumbs. To serve: Spread some khaman crumbs in serving plate. Sprinkle some of both chutneys. Sprinkle salt, cumin, follow with sev, onions and coriander. Serve immediately. Making time: For khaman-30 minutes(excluding soaking time) For rest: 20 minutes Makes: 5 servings Shelflife: 3 days refrigerated in airtight container. (Store without toppings)